In a medium non-stick pan, over a medium-low heat, evenly spray cooking oil for 2 seconds. Add carrots and sauté for 2 minutes. Add milk and saffron, bring to a rapid boil and reduce heat to lowest setting. Partially cover and cook for 3 to 4 hours or until mixture turns creamy. Stir occasionally to avoid sticking or burning.
Sprinkle sugar and stir.
Refrigerate for 4 hours and garnish with raspberries and mint leaves.
4 servings
1 (65g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
